Thanks to all of you for replying to my emergency. Man do I appreciate it! Whew! I feel a little better now.
Bearcarver, Any downside to fridge drying the salmon for 2 days rather than 1, or less?
I'm wondering if it will make it a little "too dry" when I 1st start smoking. You could wrap it for 24 hours & then dry it in the fridge for 24, like JJ said, or just put it in the fridge for the 48 hours uncovered to dry. In the fridge, it takes a long time just to form the pellicle, so 48 hours isan't going to dry the flesh out.
I think with this batch, I will be doing a taste test before smoking. Rinse a small piece well, fry or nuke it to cook, and taste. If too salty, then soak another little piece for awhile, and try again. That's a good thing to do to any fish or meat after curing, so if it is too salty, you can do something about it (soak in clear water), because once it's smoked there is very little you can do about the salt.